Sirloin Black Bean Chili

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
220
protein 
18 g
sodium 
254 mg
carbohydrates 
27 g
fat 
5 g
fiber  
10 g
cholesterol 
25 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 Tbsp chili powder
2 tsp ground cumin
6 oz boneless sirloin of beef, cut into ½-in cubes
1 cup diced tomatoes
1 cup chopped red onion
1 qt vegetable stock
2½ cups cooked black beans
¼ cup chopped fresh cilantro
1 tsp sea salt
¼ tsp freshly ground black pepper
6 Tbsp chopped scallions

Instructions 
  1. Heat olive oil in a large saucepan over medium heat. Add garlic and sauté briefly, about 30 seconds. Add chili powder, cumin and beef. Cook until beef is browned on all sides, about 2 to 3 minutes. Add tomatoes and red onion and cook about 1 minute. Add vegetable stock and beans. Simmer over low heat for 45 minutes. 
  2. When chili has thickened, add cilantro, salt and pepper. Cook for 5 more minutes. Portion into ¾ cup servings and garnish with 1 tablespoon scallions.


 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.